Method for manufacturing an acidified protein product from casein and a product obtained thereby

ABSTRACT

The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relates also the processes for producing such acidified protein products.

FIELD OF THE INVENTION

The present invention relates to an acidified protein product.Particularly, the invention relates to acidified protein product whichcan be used as a cheese or a meat substitute that can be fried orgrilled. The present invention relates also the processes for producingsuch acidified protein products.

BACKGROUND OF THE INVENTION

There is currently a continuous need for meat substituting proteinproducts in the market. Meat substitutes are food products thatapproximate the aesthetic qualities and/or chemical characteristics ofcertain types of meat. Meat substitutes include, i.a., variousvegetarian products, such as soybean flour, soybean sausages, tofu,tempeh, quorn, or meatless-based alternatives, such as minced soyprotein TSP (textured soy protein), or bean curd, etc. The meatsubstitute does not contain meat or any component of meat origin but canbe used as meat, like fried.

Halloumi, queso blanco and mozzarella cheeses are traditional freshcheeses made of milk by coagulating casein with rennet, citric acid or acombination of a starter and rennet, respectively.

Halloumi is semi-hard, unripened brined cheese prepared by aconventional cheese making process wherein milk raw material isstandardized in respect of fat and protein contents, heat treated andbactofugated. The treated milk raw material is then coagulated with arennet to a coagulum. The coagulum is cut to form a whey-curd mixture.The whey curd mixture is then scalded at a temperature of 30 to 55° C.under stirring for 20 to 40 minutes. Whey is drained from the curdmixture, the curd is cooled and moulded to solid cheese. The mouldedsolid cheese is cooked typically in whey, brine, water or a mixture ofthese at 90 to 92° C. for 30 to 60 minutes. After cooking, Halloumi iscooled (30° C.), dry salted and packed. Halloumi is a typical example ofcheeses in the market which can be fried and grilled.

Queso blanco is a creamy, soft, and mild unaged white cheese. It is madeby heating whole fresh milk to near-boiling, adding a food grade acidssuch as lactic acid or hydrochloride acid, stirring until curds form,then draining the curds.

Mozzarella is Pasta Filata type, semi-soft, “elastic” fresh cheese. Inmozzarella manufacturing process, a cheese curd is made with a rennetand a mozzarella starter. Whey is separated from the cheese curd, thecurd is pressed and, if necessary, cheddared until a suitable pH,typically about 5.2-5.6, is achieved. Cheese is then milled to smallpieces, heated and kneaded in whey at about 70° C. to a smooth plasticmass. The mass is moulded and cooled to provide mozzarella. Mozzarellahas a pH of 4.7-5.6. Mozzarella melts easily.

Cottage cheese is conventionally made from skimmed milk by coagulatingcasein by acidification together with the aid of rennet. Cheese istypically acidic (pH 4.4-4.9). In the preparation, milk raw material ispreheated in a conventional manner and then coagulated with an acid.After coagulation, the coagulum is cutted to form a whey-curd mixture.The mixture is typically scalded at a temperature of 45 to 55° C. understirring for 60 to 120 minutes. Whey is separated from the curd mixture.The curd is cooled, washed, standardized (fat, salt) with a dressing,and packed.

BRIEF DESCRIPTION OF THE INVENTION

The present invention relates to an acidified protein product in theform of grains or a block pressed from the grains which can be eaten assuch like cottage cheese and/or salad cheese, or used as a meatsubstitute like minced meat or meat after frying and grilling, forexample. The present invention relates also to processes for thepreparation of said acidified protein product. Outer appearance of thegrains of the invention is similar to that of cottage cheese. Thetexture of the grains gives “mouth feel” and is slightly elastic. Thegrains of the invention differ from the conventional cottage cheese inthat they do not melt and clump together when fried and/or do not scorchonto frying ware when fried whereas the grains of conventional cottagecheese melt into solid chewy mass in frying and heating.

In addition, the present invention relates to a process formanufacturing an acidified protein product. The process formanufacturing the acidified protein product of the present inventioncomprises the steps of:

a) providing a casein containing raw material,

b) subjecting the raw material to an acidification step, wherein acrosslinking enzyme, an acidifier and optionally calcium solution areadded to the raw material to form a gel having pH in the range of4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in the form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

In one embodiment, the process for manufacturing the acidified proteinproduct of the present invention comprises the steps of:

a1) providing raw materials comprising a casein containing materialhaving a protein content of 2.5%-5.0% (w/w), a crosslinking enzyme, anacidifier, and optionally a calcium solution,

b) subjecting the casein containing material to an acidification step,wherein a crosslinking enzyme, an acidifier and optionally calciumsolution are added to the casein containing material to form a gelhaving pH in the range of 4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in the form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

In one embodiment, the process for manufacturing the acidified proteinproduct of the present invention comprises the steps of:

a1) providing raw materials comprising a casein containing materialhaving a protein content of 2.5%-5.0% (w/w) and a carbohydrate contentof 2.5%-6% (w/w), a crosslinking enzyme, an acidifier, and optionally acalcium solution,

a2) subjecting the casein containing material to a heat-treatment,

b1) adjusting the temperature of the heat-treated casein containingmaterial to an acidification temperature,

b2) adding a crosslinking enzyme, an acidifier and optionally calciumsolution to the casein containing material,

b3) allowing the mixture to gel and acidify until pH is in the range of4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

The objects of the invention are achieved by methods and compositionscharacterized by what is stated in the independent claims. The preferredembodiments of the invention are disclosed in the dependent claims.

DETAILED DESCRIPTION OF THE INVENTION

In the present invention, it was surprisingly found that an acidifiedprotein product in the form of grains can be obtained using aconventional cheese manufacturing process or a cottage cheesemanufacturing process, without a rennet, from raw materials comprisingcasein containing material, a crosslinking enzyme, an acidifier andoptionally lactose and/or calcium The obtained grains can be used assuch or pressed into a block, both being stable for heating on afrying-pan or by microwaves.

Thus, the invention is based on a finding, that the use of a rennet isnot necessary in the manufacture of cottage cheese type of grains.Typically in a cottage cheese manufacturing process, chymosin, pepsin,or enzymes produced by microbes Rhizomucor miehei (Hannilase) orCryphonectria (Endothia) parasitica (Suparen), for example, are used asa rennet. The grains obtained in the present invention do not meltand/or clump together when fried on a hot fry-pan or a grill or whenheated with microwaves. The grains can also be frozen before frying andthey stay fry-proof. The grains can be pressed into a block, which isstable when fried on a hot fry-pan or a grill or when heated withmicrowaves. The block can also be frozen before frying and it staysfry-proof.

Accordingly, the present invention relates to a process formanufacturing an acidified protein product. The process formanufacturing the acidified protein product of the present inventioncomprises the steps of:

a) providing a casein containing raw material,

b) subjecting the raw material to an acidification step, wherein acrosslinking enzyme, an acidifier and optionally calcium solution areadded to the raw material to form a gel having pH in the range of4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in the form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

In one embodiment of the present invention the casein containingmaterial is subjected to a heat-treatment before subjecting it to anacidification step. In the method of the invention, the heat-treatmentis performed using methods known per se. Useful heat-treatment processesare, among others, pasteurisation, high-pasteurisation, thermisation,UHT treatment and ESL treatment. Examples of suitable heat-treatmentsinclude heating at 80-95° C. for 30 seconds to 5 minutes, UHT treatmentat 155° C. for 1 to 2 seconds and ESL treatment at 125-145° C. for 0.5seconds. In one embodiment, the heat-treatment is performed at atemperature of 80-155° C. in order to inactivate the inhibitors of thecross-linking enzymes present in the casein containing material. In oneembodiment, the heat-treatment is performed at a temperature of 80-95°C. for 30 seconds to 5 minutes.

In one embodiment the process for manufacturing the acidified proteinproduct of the present invention comprises the steps of:

a) providing a casein containing raw material,

a2) subjecting the casein containing material to a heat-treatment beforesubjecting to an acidification step,

b) subjecting the raw material to an acidification step, wherein acrosslinking enzyme, an acidifier and optionally calcium solution areadded to the raw material to form a gel having pH in the range of4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in the form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

Further, in one embodiment the process for manufacturing the acidifiedprotein product of the present invention comprises the steps of:

a) providing a heat-treated casein containing raw material,

b) subjecting the raw material to an acidification step, wherein acrosslinking enzyme, an acidifier and optionally calcium solution areadded to the raw material to form a gel having pH in the range of4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in the form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

In one embodiment, the process for manufacturing the acidified proteinproduct of the present invention comprises the steps of:

a1) providing raw materials comprising a casein containing materialhaving a protein content of 2.5%-5.0% (w/w), a crosslinking enzyme, anacidifier, and optionally a calcium solution,

b) subjecting the casein containing material to an acidification step,wherein a crosslinking enzyme, an acidifier and optionally calciumsolution are added to the casein containing material to form a gelhaving pH in the range of 4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in the form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

In one embodiment, the process for manufacturing the acidified proteinproduct of the present invention comprises the steps of:

a1) providing raw materials comprising a casein containing materialhaving a protein content of 2.5%-5.0% (w/w), a crosslinking enzyme, anacidifier, and optionally a calcium solution,

a2) subjecting the casein containing material to a heat-treatment,

b1) adjusting the temperature of the heat-treated casein containingmaterial to an acidification temperature,

b2) adding a crosslinking enzyme, an acidifier and optionally calciumsolution to the casein containing material,

b3) allowing the mixture to gel and acidify until pH is in the range of4.4-5.0,

c) cutting the formed gel into mass formed of grains and/or cubes andsubjecting the mass to a scalding step, wherein the temperature of themass is raised up to a range from about 45° C. to about 90° C. understirring to form a scalded mass,

d) separating the water portion from the scalded mass to provide anacidified protein product in form of grains,

e) optionally pressing the grains into a block,

f) optionally seasoning and/or packing the grains or the block.

The grains produced by the method of the present invention have aprotein content of about 10% (w/w) to about 50% (w/w) and pH of about4.4. to about 5.0.

In step a) of the process of the present invention a casein containingraw material is provided. In step a1) of the process of the presentinvention, raw materials comprising a casein containing material havinga protein content of 2.5%-5.0% (w/w) is provided. In one embodiment, thecasein containing material has a protein content of about 3.0%-4.0%(w/w). In one embodiment, the casein containing material has acarbohydrate content of 2.5%-6.0% (w/w). In one embodiment, the caseincontaining material has a carbohydrate content of 4.0%-5.0% (w/w). Inone embodiment, in step a) of the process of the present invention, rawmaterials comprising a casein containing material having a proteincontent of 2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6.0% (w/w)are provided. In one embodiment, the casein containing material has aprotein content of about 3.0%-4.0% (w/w) and a carbohydrate content ofabout 4.0%-5.0% (w/w). In connection with the present invention, thecasein containing material having a protein content of 2.5%-5.0% (w/w)can be derived from whole milk, cream, low-fat or skimmed milk,low-lactose or lactose-free milk, butter milk or milk reconstituted frommilk powder, organic milk, a fraction containing casein(s) or acombination of these. The casein containing material may be supplementedby ingredients generally used in producing milk products, such as fat orsugar fractions.

In one embodiment, the casein containing material having a proteincontent of 2.5%-5.0% (w/w) is derived from a group consisting of skimmedmilk, butter milk and a fraction containing casein(s). In oneembodiment, the casein containing material having a protein content of2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6.0% (w/w) is derivedfrom a group consisting of skimmed milk, butter milk and a fractioncontaining casein(s).

The fraction containing casein(s) or the casein fraction can beobtained, for example, from a caseinate, derived and/or produced frommicellar casein or from a milk raw material, such as skimmed milk, bydifferent separation techniques, such as, chromatographic or membranetechniques or centrifugation etc. or combinations thereof. In oneembodiment, the casein molecules in the casein fraction are in theirnative/intact form.

In one embodiment, the casein fraction can be obtained from a caseinate.Caseinates, such as sodium caseinate, calcium caseinate and potassiumcaseinate, are soluble salts of casein. Caseinates provide outstandingnutritional properties, contain all of the essential amino acids, have aprotein efficiency ratio (P.E.R.) of 2.5, and have a minimum proteincontent of 90% (dry solids basis). In one embodiment, the caseinfraction can be obtained from calcium caseinate.

In one embodiment, the casein fraction can be derived and/or producedfrom micellar casein, for example. Micellar casein is ultrafilteredcasein extracted from milk without acidification.

In one embodiment, the casein fraction can be obtained from a milk rawmaterial, such as skimmed milk, by different separation techniques, suchas, chromatographic or membrane techniques or centrifugation etc. orcombinations thereof. In one embodiment, the separation technique ischromatographic separation. In one embodiment, the separation techniqueis centrifugation. In one embodiment, the separation technique is one ormore membrane techniques, such as microfiltration, ultrafiltration,nanofiltration, reverse osmosis or their combinations. The membranefiltrations, such as ultrafiltration and microfiltration, can beperformed with diafiltration technique.

In one embodiment, the casein fraction is produced from milk rawmaterial, such as, skimmed milk by membrane filtration using filtrationtechniques, such as microfiltration, ultrafiltration, nanofiltration,reverse osmosis or their combinations. The filtration techniques arecarried out utilizing methods known to the person skilled in the art. Inone embodiment, the casein fraction is produced from skimmed milk bymicrofiltration. The microfiltration of the milk raw material retainsmajor portion of the casein in the retentate whereas major portion ofthe whey proteins passes into the permeate. The casein fraction thusproduced can be further concentrated by ultrafiltration. In oneembodiment, the casein concentrate is produced from skimmed milk bymicrofiltration and ultrafiltration. In one embodiment, the caseinfraction is produced from skimmed milk by microfiltration andevaporation. The casein molecules maintain their native form in thefiltration procedures.

In one embodiment, the casein fraction contains about 8.5%-about 20%(w/w) caseins, the total protein content being about 9.15%-about 22%(w/w). In one embodiment, total protein content of the casein fractionis about 9.15%-about 22% (w/w) of which about 8.5%-about 20% (w/w),respectively, are caseins. In one embodiment, the casein fractioncontains about 8.5%-about 20% (w/w) caseins, the total protein contentbeing about 9.15%-about 22% (w/w), and about 0.7%-about 2.1% (w/w)carbohydrates, of which about 0.4%-about 1.2% (w/w) is lactose. In oneembodiment, the casein fraction contains about 8.5%-about 20% (w/w)caseins, the total protein content being about 9.15%-about 22% (w/w),about 0-about 0.02% (w/w) fat, about 0.7%-about 2.1% (w/w)carbohydrates, about 0.4%-about 1.2% (w/w) lactose, about 0.85%-about2.3% (w/w) ash, about 2500-7500 mg/kg calcium and about 80-240 mg/kgsodium. In one embodiment, the casein fraction contains about 8.5% (w/w)caseins, the total protein content being about 9.15% (w/w). In oneembodiment, the casein fraction contains about 20% (w/w) caseins, thetotal protein content being about 22% (w/w). In one embodiment, thecasein fraction contains about 8.5% (w/w) caseins, the total proteincontent being about 9.15% (w/w) and about 0.7% (w/w) carbohydrates ofwhich about 0.4% (w/w) is lactose. In one embodiment, the caseinfraction contains about 8.5% (w/w) caseins, the total protein contentbeing about 9.15% (w/w), about 0.08% (w/w) fat, about 0.7% (w/w)carbohydrates, about 0.4% (w/w) lactose, about 0.85% (w/w) ash, about2500 mg/kg calcium and 80 mg/kg sodium.

In one embodiment, the casein containing material having a proteincontent of 2.5%-5.0% (w/w) is or is derived from skimmed milk. In oneembodiment, the casein containing material having a protein content of2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6% (w/w) is or isderived from skimmed milk.

In one embodiment, the casein containing material having a proteincontent of 2.5%-5.0% (w/w) is or is derived from butter milk. In oneembodiment, the casein containing material having a protein content of2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6% (w/w) is or isderived from butter milk.

In one embodiment, the casein containing material having a proteincontent of 2.5%-5.0% (w/w) is or is derived from a fraction containingcasein. In one embodiment, the casein containing material having aprotein content of 2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6%(w/w) is or is derived from a fraction containing casein.

In one embodiment, the casein molecules in the casein containingmaterial are in their native/intact form.

In step a2) of the process of the present invention the caseincontaining material having a protein content of 2.5%-5.0% (w/w) issubjected to a heat-treatment. In the method of the invention, theheat-treatment is performed using methods known per se. Usefulheat-treatment processes are, among others, pasteurisation,high-pasteurisation, thermisation, UHT treatment and ESL treatment.Examples of suitable heat-treatments include heating at 80-95° C. for 30seconds to 5 minutes, UHT treatment at 155° C. for 1 to 2 seconds andESL treatment at 125-145° C. for 0.5 seconds. In one embodiment, theheat-treatment is performed at a temperature of 80-155° C. in order toinactivate the inhibitors of the cross-linking enzymes present in thecasein containing material.

In step b1) of the process of the present invention the temperature ofthe heat-treated casein containing material having a protein content of2.5%5.0% (w/w) is adjusted to an acidification temperature. In oneembodiment, the temperature adjustment is performed by cooling theheat-treated casein containing material. In one embodiment, thetemperature adjustment is performed by heating the casein containingmaterial. The acidification temperature depends on the acidifier. If theacidifier is a thermophilic acidifier or starter, the mixture is cooledto a temperature of about 40 to 45° C. If the acidifier is a mesophilicacidifier or starter, the mixture is cooled to a temperature of about30° C.

In step b2) of the process of the present invention, a crosslinkingenzyme, an acidifier and optionally a calcium solution are added to thecasein containing material.

The crosslinking enzyme suitable for use in the method of the inventionmay be any enzyme that is known to crosslink milk proteins. Theseenzymes include transglutaminase, laccase, tyrosinase, peroxidase,sulfhydryl oxidase, and glucose oxidase for example. Said enzymes can beused alone or in any combinations with each other. The enzyme istypically used in an amount of 0.2 U enzyme/g protein to about 20 Uenzyme/g protein, preferably about 3 U enzyme/g protein.

In an embodiment of the invention, the crosslinking enzyme istransglutaminase (EC 2.3.2.13). It is commonly known thattransglutaminase catalyzes the generation of covalent linkages betweenthe glutamine and lysine amino acid residues present in the proteinmolecules. Of milk proteins, caseins, in particular K-casein, are thebest substrates for a transglutaminase. β-casein, too, is rich inglutamine and lysine that the enzyme links together. Transglutaminasecan be any transglutaminase commonly used in dairy industry. It can bederived from a microbial source, fungus, mould, fish and a mammal. In anembodiment of the invention, transglutaminase is isolated from amicrobial source. There are several commercially availabletransglutaminase enzyme preparations that are suitable for use in theprocess of the invention. These include Activa®YG (Ajinomoto, Japan),Activa®MP (Ajinomoto, Japan), and Yiming-TG (Yiming Fine Chemicals Co.,Ltd., China). In one embodiment, the enzyme preparation is in a liquidform. In one embodiment, the liquid enzyme preparation is manufacturedby Valio Oy, Finland. In one embodiment, the liquid transglutaminaseenzyme preparation has crosslinking activity of about 100 U/g. In oneembodiment, the transglutaminase preparation is used in an amount of2.5-5.0 g/U protein. In one embodiment, the transglutaminase preparationis used in an amount of 5.0 g/U protein. Optimum conditions depend onthe enzyme used and they can be obtained from the manufacturers of thecommercial enzymes.

In another embodiment, the crosslinking enzyme is selected from laccase,tyrosinase, peroxidase, sulfhydryl oxidase, and/or glucose oxidase.Laccases (EC 1.10.3.2) derived from fungi and bacteria, such as, fungusTrametes hirsute, catalyze the crosslinking between carbohydrates andproteins (oxidation of aromatic compounds and cysteine) withapplications in food processing for reduction of allergenicity, forexample. Tyrosinases (EC 1.14.18.1) are enzymes which catalyzes theoxidation of phenols such as tyrosine, with applications in foodprocessing for reduction of allergenicity, for example. Tyrosinases canbe derived from a variety of plant, animal and fungal species, i.e.filamentous fungus Trichoderma reesei. Peroxidases (EC 1.11.1.7) are afamily of enzymes that catalyze the oxidation of aromatic compounds withapplications in food processing for reduction of allergenicity, forexample. Sulfhydryl oxidase (EC 1.8.3.3) catalyzes the formation ofdisulfide bonds, oxidation of glutathione. Glucose oxidase catalyzes theformation of protein crosslinks and oxidate gelation of pentosans.

The acidifier suitable for use in the method of the invention may beselected from mesophilic starters, thermophilic starters or chemicalacidifiers. In one embodiment, the acidifier is a mesophilic starter,such as Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.lactis, Leuconostoc mesenteroides ssp. cremoris and/or Lactococcuslactis ssp. diacetylactis. In one embodiment, the acidifier is athermophilic acidifier or starter, such as Lactobacillus acidophilus, L.bulgaricus, L. delbrueckii subs. bulgaricus, Bifidobacterium lactis. Inone embodiment, the acidifier is a chemical acidifier such asglucono-deltalactone, lactic acid, hydrochloric acid, citric acid,acetic acid or a combination of different acid.

The calcium containing solution suitable for use in the method of theinvention may be any calcium containing solution acceptable for use infood products. In one embodiment, the solution is CaCl₂)-solution.

Crosslinking enzyme treatment and acidification of the casein containingmaterial or the mixture can be done simultaneously or sequentially ineither order. In one embodiment, crosslinking enzyme treatment andacidification are done simultaneously. In another embodiment,crosslinking enzyme treatment is done first followed by acidification.In a further embodiment, acidification is done first followed bycrosslinking enzyme treatment.

In step b3) of the process of the present invention, the mixture isallowed to gel and acidify until pH is in the range of 4.4-5.0. In oneembodiment, the mixture is allowed to gel and acidify until pH is in therange of 4.6-4.9.

In step c) of the process of the present invention, the formed gel iscut into mass formed of grains and/or cubes and the mass is subjected toa scalding step, wherein the temperature of the mass is raised to arange from about 45° C. to about 90° C. under stirring to form a scaldedmass.

In the scalding step, the temperature is raised to a range from about45° C. to about 90° C., specifically about 55° C. to about 75° C. Thetemperature of mass can be raised directly, for example, by adding warmliquid or steam to the curd mixture, or indirectly through the cheesevat casing. Scalding is carried out for about 5 to about 180 minutes. Inan embodiment, the mass is heated by a jacket, 0.2-1° C./min usingvariable rate. After the temperature of 75° C. is reached, the heatingis stopped indicating that a total scalding time is approximately 70 to110 minutes.

In step d) of the process of the present invention, the water portion isseparated from the scalded mass to provide an acidified protein productin form of grains.

The grains produced by the method of the present invention have aprotein content of about 10% (w/w) to about 50% (w/w) and pH of about4.4. to about 5.0. In one embodiment, the protein content of the grainsis in the range of about 10% to about 23%. In another embodiment, theprotein content is about 20% to about 50%. In one embodiment, the pH isin the range of 4.6-4.9.

In step e) of the process of the present invention the grains areoptionally pressed into a block. The grains are pressed into a blockusing methods and equipment known to a person skilled in the art.

In step f) of the process of the present invention, the grains or theblock is optionally seasoned and/or packed. The grains or the block canbe brined or salted with dry salt. The grains or the block can beseasoned. Salt can be NaCl, KCl, Na-carbonate, sodium hydrogenphosphate, AIV-mix or a milk-based mineral product (dry or liquid,concentrate, brine), or a mixture thereof. The milk-based mineralproduct refers to, for example, a salt described in publication EP1061811 B1, i.e. a milk mineral powder known as trademark Valio MilkMineral Powder VMMP (Valio Oy). Other feasible milk-based mineralproducts include trademarks such as Capolac® MM-0525 BG (Arla FoodsIngredients), Vitalarmor CA (Armor Proteins) and Sodidiet 40 MI (SodiaalIndustrie).

The casein containing material having a protein content of 2.5%5.0%(w/w) and optionally a carbohydrate content of 2.5%-6.0% (w/w) asdisclosed above can be derived from skimmed milk, butter milk or acasein fraction, for example. In one embodiment, the casein containingmaterial having a protein content of 2.5%-5.0% (w/w) and optionally acarbohydrate content of 2.5%-6.0% (w/w) is derived from a caseinfraction. In this embodiment, the casein fraction is mixed with alactose fraction. In one embodiment, the casein fraction and lactosefraction are mixed together in a ratio varying from 50:50 to 55:45. Inone embodiment, the casein fraction and lactose fraction are mixedtogether in a ratio of 53:47.

In one embodiment, the dry matter of the mixture in view of the proteincontent and the carbohydrate content is adjusted. In one embodiment, themixture of the casein and lactose fractions is combined with water. Inone embodiment, the mixture and water are combined together in a ratiovarying from 60:40 to 65:35. In one embodiment, the mixture and waterare combined together in a ratio of 63:37. In one embodiment, themixture contains proteins from about 2.5% to about 5% (w/w) andcarbohydrates from about 2.5 to about 6.0% (w/w). In one embodiment, themixture contains proteins about 3% (w/w) and carbohydrates about 5%(w/w). In one embodiment, the mixture contains proteins about 3.5% (w/w)and carbohydrates about 5% (w/w). In one embodiment, the mixturecontains proteins about 4.2% (w/w) and carbohydrates about 5% (w/w).

In one embodiment, the carbohydrate is lactose. In one embodiment thelactose is hydrolysed. In one embodiment the lactose is partlyhydrolysed.

In connection with the present invention, the lactose fraction refers toa fraction containing lactose and obtainable from milk raw material,such as skimmed milk, by different separation techniques, such as,chromatographic or membrane techniques or combinations thereof. In oneembodiment, the lactose fraction is produced from skimmed milk bymicrofiltration. The lactose fraction thus produced can be furtherconcentrated by evaporation, for example. The lactose concentration ofthe fraction is in the range of 5% to 19%, the maximum concentrationbeing in the range of 17-19%. In one embodiment, the lactose fraction ishydrolysed using lactase enzyme, for example. In one embodiment, thecasein fraction and the lactose fraction are mixed together and thelactose is hydrolysed in the mixture.

There are several different commercially available lactase enzymes(R-D-galactosidases). These include for instance enzymes produced withthe Kluyveromyces fragilis strain, such as HA lactase (Chr. Hansen NS,Denmark), or enzymes produced with the Kluyveromyces lactis strain, suchas Validase (Valley Research Inc., USA), Maxilact L2000 lactase (DSM,Holland) and Godo YNL (Godo Shusei Company, Japan). Optimum hydrolysisconditions depend on the used enzyme and they can be obtained from themanufacturers of the commercial enzymes.

In one embodiment the casein containing material having a proteincontent of 2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6.0% (w/w)is produced by a process comprising the steps of:

g) providing raw materials comprising a casein fraction, a lactosefraction, and optionally a lactase

h) mixing the casein containing material and the lactose fraction,

i) adding a lactase and hydrolysing at least partly the lactose of themixture, and

j) adjusting the dry matter of the mixture in view of proteins andcarbohydrates to provide a casein containing material having a proteincontent of 2.5%-5.0% (w/w) and a carbohydrate content of 2.5%-6.0%(w/w).

In one embodiment, the process for manufacturing the acidified proteinproduct comprises the steps of:

-   -   providing raw materials comprising a casein fraction, a        crosslinking enzyme, an acidifier, a lactose fraction,        optionally a lactase and optionally a calcium solution,    -   mixing the casein containing material and the lactose fraction,    -   subjecting the mixture to a heat-treatment,    -   cooling the heat-treated mixture, adding a lactase and        hydrolysing the lactose of the mixture,    -   adjusting the temperature of the mixture to an acidification        temperature,    -   adding a crosslinking enzyme, an acidifier and optionally        calcium solution to the mixture,    -   allowing the mixture to gel and acidify until pH is in the range        of 4.4-5.0,    -   cutting the formed gel into mass formed of grains and/or cubes        and subjecting the mass to a scalding step, wherein the        temperature of the mass is raised up to a range from about        45° C. to about 90° C. under stirring to form a scalded mass,    -   separating the water portion from the scalded mass to provide an        acidified protein product in form of grains,    -   optionally pressing the grains into a block,    -   optionally seasoning and/or packing the grains or the block.

In one embodiment, the casein containing material is skimmed milk. Inone embodiment, the process for manufacturing the acidified proteinproduct comprises the steps of:

-   -   providing raw materials comprising skimmed milk, a crosslinking        enzyme, an acidifier and optionally a lactase and a calcium        solution,    -   subjecting the skimmed milk to a heat-treatment,    -   adjusting the temperature of the heat-treated skimmed milk to an        acidification temperature,    -   adding a crosslinking enzyme, an acidifier and optionally a        lactase and/or calcium solution to the skimmed milk,    -   allowing the mixture to gel and acidify until pH is in the range        of 4.4-5.0,    -   cutting the formed gel into mass formed of grains and/or cubes        and subjecting the mass to a scalding step, wherein the        temperature of the mass is raised up to a range from about        45° C. to about 90° C. under stirring to form a scalded mass,    -   separating the water portion from the scalded mass to provide an        acidified protein product in form of grains,    -   optionally pressing the grains into a block,    -   optionally seasoning and/or packing the grains or the block.

In one embodiment, the casein containing material is butter milk.

In one embodiment, the process for manufacturing the acidified proteinproduct comprises the steps of:

-   -   providing raw materials comprising butter milk, a crosslinking        enzyme, an acidifier and optionally a lactase and/or a calcium        solution,    -   subjecting the butter milk to a heat-treatment,    -   adjusting the temperature of the heat-treated butter milk to an        acidification temperature,    -   adding a crosslinking enzyme, an acidifier and optionally a        lactase and/or calcium solution to the skimmed milk,    -   allowing the mixture to gel and acidify until pH is in the range        of 4.4-5.0,    -   cutting the formed gel into mass formed of grains and/or cubes        and subjecting the mass to a scalding step, wherein the        temperature of the mass is raised up to a range from about        45° C. to about 90° C. under stirring to form a scalded mass,    -   separating the water portion from the scalded mass to provide an        acidified protein product in form of grains,    -   optionally pressing the grains into a block,    -   optionally seasoning and/or packing the grains or the block

In one embodiment, the process of the present invention does notcomprise use of a rennet.

The present invention relates also to an acidified protein product,specifically to an acidified milk protein product, in the form of grainsor in a form of a block or filet pressed or processed from the grains.The acidified milk protein product contains casein proteins. In oneembodiment, the acidified protein product refers to a cheese. In oneembodiment, the acidified protein product refers to a cheese-likeproduct. In cheese-like products, milk fat and/or protein is replaced byother suitable fat and/or protein at least partly. Typically, milk fatis replaced by vegetable fat(s), such as, rapeseed oil, fractioned palmoil or coconut oil, for example. In one embodiment, the acidifiedprotein product refers to a meat substitute or a meat analogue.

The protein content of the grains can vary in the range of about 10% toabout 50%. In an embodiment, the protein content is about 10% to about23%. In another embodiment, the protein content is about 20% to about50%.

In one embodiment, the proteins of the product are crosslinked.

The fat content of the grains can vary within a range of about 0% toabout 30%.

The salt content of the grains ranges from about 0% to about 5%,specifically from 0.5% to 1%.

The lactose content of the grains can vary within the range of about 0%to about 2%.

The pH of the grains is in the range of about 4.4 to about 5.0. In anembodiment, the pH of grains is about 4.6 to about 4.9.

The acidified protein product of the invention can be in form of grainsor as a compact uniform block or a fillet. The acidified protein productcan be consumed as such or heated, fried, grilled or cooked. The producteither in the form of grains or a compact uniform block or a fillet doesnot melt and/or clump together when fried on a hot fry-pan or a grill orwhen heated with microwaves. Thus, the acidified protein product of thepresent invention is fry-proof. The product can also be frozen beforefrying while staying fry-proof.

The following examples are presented for further illustration of theinvention without limiting the invention thereto.

EXAMPLES Example 1

Raw milk was separated and the obtained skimmed milk was pasteurized at72° C. for 15 s and cooled. The cooled skimmed milk was microfiltered ata temperature of 50° C. to provide fractions of casein, whey andlactose, which were concentrated by ultrafiltration and nanofiltration.The obtained casein and lactose fractions were combined (53:47) andESL-treated at 80° C. for 5 minutes and then cooled to a temperature of+4° C. A lactase enzyme (0.16%) was added to the cooled mixture, whichwas then allowed to hydrolyze for 24 hours at about +4-10° C. Water wasadded to the mixture in a ratio of 37:63 (water:casein-lactose mixture).The mixture contains about 3% protein and about 5% hydrolyzed lactose.The mixture was pumped into a cottage cheese vat and heated to atemperature of 40° C. Typically the temperature is in the range of25-40° C. 0.1% by weight of CaCl₂)-solution (34%) was added to theheated mixture. Typically 0.02-0.1% by weight of CaCl₂)-solution (34%)is added to the heated mixture. At the same time a liquidtransglutaminase enzyme preparation having crosslinking activity ofabout 100 U/g (Valio) was added in an amount of 5.0 g/U protein andstirred for about 10 minutes. Typically the enzyme is added in an amountof 0.2-5.0 g/U protein. A starter culture (Lactococcus) in an amount of0.1% was added and stirring was continued for 20-30 minutes. Typicallythe starter culture (Lactococcus) is added in an amount of 0.03-0.1%.The mixture was allowed to acidify and gel for about 4 hours. When pHvalue of about 4.9 (4.9-4.4) was reached, the formed gel was cut intograins with a cutting tool. After cutting the grains were allowed torest for about 15 minutes until wheying-off. Then stirring and heatingthe grains was started. The grains were heated up to 75° C. whilestirring. The heating was continued until the dry matter was 10-30%.Grains were cooled to +4° C.-+10° C. The grains were packed with aflavor marinade in a ratio of 80:20 into boxes. The marinade containsvegetable oil. Cottage cheese types of grains do not melt and/or clumptogether when fried on a hot fry-pan or a grill or when heated withmicrowaves. The grains can also be frozen before frying and they stayfry-proof.

Example 2

Raw milk was separated and the obtained skimmed milk was pasteurized at72° C. for 15 s and cooled. The cooled skimmed milk was microfiltered ata temperature of 50° C. to provide fractions of casein, whey andlactose, which were concentrated by ultrafiltration and nanofiltration.The obtained casein and lactose fractions were combined (53:47) andUHT-treated at 90° C. for 5 minutes and then cooled to a temperature of+4° C. A lactase enzyme (0.16%) was added to the cooled mixture, whichwas then allowed to hydrolyze for 24 hours at about +4° C. Water wasadded to the mixture in a ratio of 37:63 (water:casein-lactose mixture).The mixture contains about 3% protein and about 5% hydrolyzed lactose.The mixture was pumped into a cottage cheese vat and heated to atemperature of 25° C. Typically the temperature is in the range of25−40° C. 0.02% by weight of CaCl₂)-solution (34%) was added to theheated mixture. Typically 0.02-0.1% by weight of CaCl₂)-solution (34%)is added to the heated mixture. At the same time a liquidtransglutaminase enzyme preparation having crosslinking activity ofabout 100 U/g (Valio) was added in an amount of 0.2 g/U protein andstirred for about 10 minutes. Typically the enzyme is added in an amountof 0.2-5.0 g/U protein. A starter culture (Lactobacillus thermophilusand Lactobacillus bulgaricus) in an amount of 0.1% was added andstirring was continued for 20-30 minutes. Typically the starter culture(Lactobacillus thermophilus and Lactobacillus bulgaricus) is added in anamount of 0.03-0.1%. The mixture was allowed to acidify and gel forabout 4 hours. When pH value of about 4.4 (4.9-4.4) was reached, theformed gel was cut into grains with a cutting tool. After cutting thegrains were allowed to rest for about 15 minutes until wheying-off. Thenstirring and heating the grains was started. The grains were heated upto 75° C. while stirring. The heating was continued until the dry matteris 10-30%. Grains were cooled to +4° C.-+10° C. The grains were packedwith a flavor marmalade or marinade in a ratio of 80:20 into boxes. Themarinade contains vegetable oil. The grains having yogurt taste can befried on a fry-pan or with microwaves and they do not melt and/or clumptogether. The grains can also be frozen before frying and they stayfry-proof.

Example 3

Raw milk was separated and the obtained skimmed milk was pasteurized at72° C. for 15 s and cooled. The cooled skimmed milk was microfiltered ata temperature of 50° C. to provide fractions of casein, whey andlactose, which were concentrated by ultrafiltration and nanofiltration.The obtained casein and lactose fractions were combined (53:47) andESL-treated at 80° C. for 5 minutes or UHT-treated at 90° C. for 5minutes and then cooled to a temperature of +4° C. A lactase enzyme(0.16%) was added to the cooled mixture, which was then allowed tohydrolyze for 24 hours at about +4° C. Water was added to the mixture ina ratio of 37:63 (water:casein-lactose mixture). The mixture containsabout 3% protein and about 5% hydrolyzed lactose. The mixture was pumpedinto a cheese vat and heated to a temperature of 40° C. Typically thetemperature is in the range of 25−40° C. 0.02% by weight of CaCl₂)—solution (34%) was added to the heated mixture. Typically 0.02-0.1% byweight of CaCl₂)-solution (34%) is added to the heated mixture. At thesame time a liquid transglutaminase enzyme preparation havingcrosslinking activity of about 100 U/g (Valio) was added in an amount of5.0 g/U protein and stirred for about 10 minutes. Typically the enzymeis added in an amount of 0.2-5.0 g/U protein. A starter culture(Lactococcus) in an amount of 0.03-0.1% was added and stirring wascontinued for 20-30 minutes. Typically a starter culture or a slurry canbe added ion an amount of 0.03-0.1%. The mixture was allowed to acidifyand gel for about 4 hours. When pH value of about 4.9-4.4 was reached,the formed gel was cut into grains with a cutting tool. After cuttingthe grains were allowed to rest for about 15 minutes until wheying-off.Then stirring and heating the grains was started. The grains were heatedup to 55° C. while stirring. The heated grains were pumped into a buffersilo. From the buffer silo the grains were pumped in to a Casomatic,wherein the water was separated. After this the grains were packed intoa mold, wherein water is separated from the grains with the aid ofpressure and at the same time the grains attach to each other forming ablock. The block was detached from the mold and put into concentratedsalt water for a couple hours. The salted block was cut or torn intocubes or slices among which a flavor marinade was added. The proteincontent of the end product depends on the pressing time and pressure.The product does not melt when fried on a hot fry-pan or a grill or whenheated with microwaves. It can also be frozen before frying whilestaying fry-proof.

Example 4

Raw milk was separated and the obtained skimmed milk was pasteurized at72° C. for 15 s and cooled. The cooled skimmed milk was microfiltered ata temperature of 50° C. to provide fractions of casein, whey andlactose, which were concentrated by ultrafiltration and nanofiltration.The obtained casein and lactose fractions were combined (53:47) andESL-treated at 80° C. for 5 minutes or UHT-treated at 90° C. for 5minutes and then cooled to a temperature of +4° C. A lactase enzyme(0.16%) was added to the cooled mixture, which was then allowed tohydrolyze for 24 hours at about +4° C. Water was added to the mixture ina ratio of 37:63 (water:casein-lactose mixture). The mixture containsabout 3% protein and about 5% hydrolyzed lactose. The mixture was pumpedinto a cheese vat and heated to a temperature of 25-40° C. 0.02-0.1% byweight of CaCl₂)-solution (34%) was added to the heated mixture. At thesame time a liquid transglutaminase enzyme preparation havingcrosslinking activity of about 100 U/g (Valio) was added in an amount of0.2-5.0 g/U protein and stirred for about 10 minutes. A chemicalacidifier, such as GDL, lactic acid or CO₂, was added and allowed toacidify quickly to pH value of 5.4 (no gel formation). When the pH is5.4, a starter culture (Lactococcus) or a slurry in an amount of0.03-0.1% was added and stirring was continued for 20-30 minutes. Themixture was allowed to acidify and gel for about 2 hours. When pH valueof about 4.9-4.4 was reached, the formed gel was cut into grains with acutting tool. After cutting the grains were allowed to rest for about 15minutes until wheying-off. Then stirring and heating the grains wasstarted. The grains were heated up to 55° C. while stirring. The heatedgrains were pumped into a buffer silo. From the buffer silo the grainswere pumped in to a Casomatic wherein the water was separated. Afterthis the grains were packed into a mold, wherein water is separated fromthe grains with the aid of pressure and at the same time the grainsattach to each other forming a block. The block was detached from themold and put into concentrated salt water for a couple hours. The saltedblock was cut or torn into cubes or slices among which a flavor marinadewas added. The protein content of the end product depends on thepressing time and pressure. The product does not melt when fried on ahot fry-pan or a grill or when heated with microwaves. It can also befrozen before frying while staying fry-proof.

Example 5

Raw milk was separated and the obtained skimmed milk was pasteurized at72° C. for 15 s and cooled. The cooled skimmed milk was microfiltered ata temperature of 50° C. to provide fractions of casein, whey andlactose, which were concentrated by ultrafiltration and nanofiltration.The obtained casein and lactose fractions were combined (53:47) andESL-treated at 80° C. for 5 minutes or UHT-treated at 90° C. for 5minutes and then cooled to a temperature of +4° C. A lactase enzyme(0.16%) was added to the cooled mixture, which was then allowed tohydrolyze for 24 hours at about +4° C. Water was added to the mixture ina ratio of 37:63 (water:casein-lactose mixture). The mixture containsabout 3% protein and about 5% hydrolyzed lactose. The mixture was pumpedinto a cheese vat and heated to a temperature of 25-40° C. 0.02-0.1% byweight of CaCl₂)-solution (34%) was added to the heated mixture. At thesame time a liquid transglutaminase enzyme preparation havingcrosslinking activity of about 100 U/g (Valio) was added in an amount of0.2-5.0 g/U protein and stirred for about 10 minutes. A starter culture(Lactobacillus thermophilus and Lactobacillus bulgaricus) in an amountof 0.03-0.1% was added and stirring was continued for 20-30 minutes. Themixture was allowed to acidify and gel for about 4 hours. When pH valueof about 4.9-4.4 was reached, the formed gel was cut into grains with acutting tool. After cutting the grains were allowed to rest for about 15minutes until wheying-off. Then stirring and heating the grains wasstarted. The grains were heated up to 55° C. while stirring. The heatedgrains were pumped into a buffer silo. From the silo the grains werepumped in to a Casomatic wherein the water was separated. After this thegrains were packed into a mold, wherein water is separated from thegrains with the aid of pressure and at the same time the grains attachto each other forming a block. The block was detached from the mold andput into concentrated salt water for a couple hours. The salted blockwas cut or torn into cubes or slices among which a flavor marinade wasadded. The protein content of the end product depends on the pressingtime and pressure. The product does not melt when fried on a hot fry-panor a grill or when heated with microwaves. It can also be frozen beforefrying while staying fry-proof.

Example 6

Raw milk was separated and the obtained skimmed milk was pasteurized at72° C. for 15 seconds and cooled. The cooled skimmed milk wasmicrofiltered at a temperature of 50° C. to provide fractions of casein,whey and lactose, which were concentrated by ultrafiltration andnanofiltration. The obtained casein and lactose fractions were combined(53:47) and ESL-treated at 80° C. for 5 minutes or UHT-treated at 90° C.for 5 minutes and then cooled to a temperature of +4° C. A lactaseenzyme (0.16%) was added to the cooled mixture, which was then allowedto hydrolyze for 24 hours at about +4° C. Water was added to the mixturein a ratio of 37:63 (water:casein-lactose mixture). The mixture containsabout 3% protein and about 5% hydrolyzed lactose. The mixture was pumpedinto a cheese vat and heated to a temperature of 25-40° C. 0.02-0.1% byweight of CaCl₂)-solution (34%) was added to the heated mixture. At thesame time a liquid transglutaminase enzyme preparation havingcrosslinking activity of about 100 U/g (Valio) was added in an amount of0.2-5.0 g/U protein and stirred for about 10 minutes. A chemicalacidifier, such as GDL, lactic acid or CO₂, was added and allowed toacidify quickly to pH value of 5.4 (no gel formation). When the pH is5.4, a starter culture (Lactobacillus thermophilus and Lactobacillusbulgaricus) in an amount of 0.03-0.1 was added and stirring wascontinued for 20-30 minutes. The mixture was allowed to acidify and gelfor about 2 hours. When pH value of about 4.9-4.4 was reached, theformed gel was cut into grains with a cutting tool. After cutting thegrains were allowed to rest for about 15 minutes until wheying-off. Thenstirring and heating the grains was started. The grains were heated upto 55° C. while stirring. The heated grains were pumped into a buffersilo. From the silo the grains were pumped in to a Casomatic wherein thewater was separated. After this the grains were packed into a mold,wherein water is separated from the grains with the aid of pressure andat the same time the grains attach to each other forming a block. Theblock was detached from the mold and put into concentrated salt waterfor a couple hours. The salted block was cut or torn into cubes orslices among which a flavor marinade was added. The protein content ofthe end product depends on the pressing time and pressure. The productdoes not melt when fried on a hot fry-pan or a grill or when heated withmicrowaves. It can also be frozen before frying while staying fry-proof.

Example 7

Raw milk was separated and the obtained skimmed milk was pasteurized at80° C. for 30 seconds or at 90° C. for 30 seconds, and then cooled to atemperature of +25° C.-+40° C. A lactase enzyme, a liquidtransglutaminase enzyme, CaCl₂)-solution and a starter culture wereadded as described in Examples 1 to 6. The mixture was allowed toacidify and when pH value of about 4.9-4.4 was reached, the formed gelwas cut into grains with a cutting tool. After cutting the grains wereallowed to rest for about 15 minutes until wheying-off. Then stirringand heating the grains was started. The grains were heated up to atemperature of 55° C.-80° C. while stirring. The separated liquid wasremoved. The grains were either packed as such or pressed into a block.The product either in the form of grains or a block does not melt whenfried on a hot fry-pan or a grill or when heated with microwaves. It canalso be frozen before frying while staying fry-proof.

Example 8

Butter milk was ESL-treated at 80° C. for 30 seconds or at 90° C. for 30seconds and then cooled to a temperature of +25° C.-+40° C. A lactaseenzyme, a liquid transglutaminase enzyme, and a starter culture wereadded as described in Examples 1 to 6. The mixture was allowed toacidify and when pH value of about 4.9-4.4 was reached, the formed gelwas cut into grains with a cutting tool. After cutting the grains wereallowed to rest for about 15 minutes until wheying-off. Then stirringand heating the grains was started. The grains were heated up to atemperature of 55° C.-80° C. while stirring. The separated liquid wasremoved. The grains were either packed as such or pressed into a block.The product either in the form of grains or a block does not melt whenfried on a hot fry-pan or a grill or when heated with microwaves. It canalso be frozen before frying while staying fry-proof.

It will be obvious to a person skilled in the art that, as thetechnology advances, the inventive concept can be implemented in variousways. The invention and its embodiments are not limited to the examplesdescribed above but may vary within the scope of the claims.

1-13. (canceled)
 14. A meat substitute comprising an acidified proteinproduct containing casein, wherein the protein in the acidified proteinproduct is crosslinked, the acidified protein product has a proteincontent of about 10% (w/w) to about 50% (w/w) and pH of about 4.4 toabout 5.0, and wherein the acidified protein product is fry-proof. 15.The meat substitute according to claim 14, wherein the acidified proteinproduct has a protein content of about 10% to about 23%.
 16. The meatsubstitute according to claim 14, wherein the acidified protein producthas a protein content of about 20% to about 50%.
 17. The meat substituteaccording to claim 14, wherein the acidified protein product has aprotein content of about 10% to about 23%.
 18. The meat substituteaccording to claim 14, wherein the pH of the acidified protein productis about 4.6 to about 4.9.
 19. The meat substitute according to claim14, wherein the acidified protein product has a fat content is about 0%to about 30%.
 20. The meat substitute according to claim 14, wherein theacidified protein product has a salt content is about 0% to about 5%.21. The meat substitute according to claim 14, wherein the acidifiedprotein product has a salt content of about 0.5% to about 1%.
 22. Themeat substitute according to claim 14, wherein the acidified proteinproduct has a lactose content of about 0% to about 2%.
 23. The meatsubstitute according to claim 14, wherein the acidified protein productis in the form of grains.
 24. The meat substitute according to claim 14,wherein the acidified protein product is in the form of a block pressedfrom the grains.
 25. A cheese or cheese-like product comprising the meatsubstitute according to claim 14.